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| BOVINE PLASMA DRIED BY SPRAY METHOD |
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Typical Analysis
| Solubility in water (37°C) |
100% |
| Odor/Flavor |
neutral |
| Color |
yellow |
| Humidity |
3-7% (Stove Dry at 100° +/-2) |
| Ashes |
13-15% (Muffa Method at 525° +/-2) |
| PH |
7/8 (Calibrated Ph Metric Method) |
| Proteins |
70/75 (Kjeldahl Method) |
| Digestibility in pepsin |
99,7% |
| Aerobios totales |
10’²4 Cfu/gr |
| Total coliforms |
< 1*10”4 cfu/gr |
Presentation
» 20 kg paper bags (three sheets) with thick polypropylene lining.
Uses and Recommendations
Bovine desiccated plasma preserves almost every functional quality of fresh plasma.
It works as an excellent emulsifier and fat wrapper, also has a high gelling power. These conditions make plasma a great alternative for animal feed and human consumption.
Bovine desiccated plasma is used in cold-cut industries as a meat substitute protein, without leaving traces of any residual flavor. Enabled by the fact that because it has water retention and emulsifying properties, it reduces the shrinkage effect during the cooking process.
To guarantee the preparations operative qualities, the product must be heated at higher temperatures than 70°C for no less than 15 minutes. We suggest plasma to be included in animal diets (for pigs, dogs, cats, aquaculture, amongst others) because of its high nutritional value. |
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